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Pork, beans and kimchi with ssamjang
Fruit and vegetables
2 large
shallots
, peeled and sliced
2
spring onions
, chopped
1 tsp crushed
garlic
100g/3½oz
cabbage
, thinly sliced
1 red
chilli
, finely chopped
Tins, packets and jars
100g/3½oz tinned gigantes or
butter beans
, drained
50g/1¾oz tinned white
beans
, such as cannellini, drained
Cooking ingredients
50ml/2fl oz
olive oil
50ml/2fl oz
vegetable stock
salt and freshly ground
black pepper
3 tbsp Korean chilli paste (gochujang)
2½ tbsp
sesame oil
1 tbsp
sesame seeds
1–2 tsp
caster sugar
4 tsp
vegetable oil
1 tsp
sesame oil
Meat, fish and poultry
4 x 150–200g/5½oz–7oz iberico pork steaks
50g/1¾oz smoked
pancetta
, cut into 2cm/¾in pieces
Other
200g/7oz
kimchi
, roughly chopped
2 tbsp fermented soy bean paste (doenjang)
Back to recipe
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